Home Canning - a stress-free method

All foods in their natural state contain microorganisms such as molds, yeasts and bacteria, and enzymes. Food spoils, although this enzyme, mold, yeast and bacterial growth is not recorded. In this context, a correct and safe canning is one of the most important methods to protect food from becoming moldy. The method can control the growth of spoilage microorganisms in order to maintain normal business hours of preservation of food.

Today, the home of the canningsimplest and cheapest form of canning. It acts as a safe and economical for the quality of fruits, vegetables and other products for storing food in the home garden or orchard. The actual method for home canning include:

Placing pots or dishes prepared in a round house canneries, which are then sealed with Ball brand or Kerr brand two piece vacuum caps.

OR are the vases full of heating to the temperature designated by the right kind of Canner Processed Food

transformation of Ojars filled by the time required, as I said an up-to-date, tested recipe in order to destroy the spoilage microorganisms and inactive enzymes

jars or cooling accordingly, allowing the lids to make the excess air from the air in a vacuum-tight glass.

The above method of food preservation, you can keep your material fresh for longer. You can enjoy your meal with the family at any time, anywhere you want.

Simple steps for cheese canned

Easy StepCanning Cheese

The cheese is delicious to have substance, always and everywhere, and the recipes are made of really tasty! Therefore, is to preserve the great idea. If the cheese is soft, and contains no preservatives and is less expensive than commercial products for cooking. These statements give a product, the "Cheese Whiz" is similar, even better, the tasting of a recipe for pasta and cheese. This easy to make at home recipe for the cheese in cans will be long for 2 yearsplus.

Therefore, we are required to establish a can of condensed milk, a tablespoon of vinegar, half teaspoon of salt, pounds of cheese and half teaspoon of dry mustard. Now add the milk and cheese in a water bath, the other ingredients and mix well. Fill glasses of beer over ¾ full and seal. In a bath of boiling water for 10 minutes and then remove and refrigerate. Enjoy it whenever you want.

Regarding the conservation of each cheese may be coated with paraffin. It canstored by immersion in molten paraffin. In this process, the paraffin melts in an old pan. Now, the dip in the material melted cheese, or to obtain a brush and paraffin for the cheese. Let dry completely, all of paraffin, and then dive again. After about four layers of paraffin, add an extra layer of protective sheet.

Continue dipping and drying until the paraffin does not form a smooth, thick and surface bubble. Now, shop, cheeses, which have in the paraffin-coatedcool place you can find, as in a cellar or an unheated room.

Remember! Cheeses that have been saved in this way will last a very long time, almost unlimited. When the paraffin is always the strengthening of a fracture or re-coat with melted paraffin.

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